Parker Blain.

Opening tomorrow in the former Light Years space, The Smoking Camel is set to bring vibrant Middle Eastern fare to the area.

The team from Light Years are behind The Smoking Camel, with the new opening expected to continue the fun, approachable dining vibe the group are known for.

The Smoking Camel’s menu will be spearheaded by Executive Chef and Co-Owner Robbie Oijvall and recently appointed Head Chef Joachim Borenius who also led the culinary offering at Light Years.

The menu will include share-style dishes cooked over charcoal boasting Levantine flavours from countries such as Lebanon, Turkey, and Israel.

“It’s been really exciting to work collaboratively and adventurously with Eastern flavours,” says Oijvall.

“Joachim and I have loved playing around with spices from different regions and seeing how we can enhance traditional dishes to create a unique offering.”

Parker Blain.

Diners can expect an offering that includes the likes of hummus with harissa oil; smashed falafel; sumac-spiced tuna tartare; shawarma-spiced chicken; and Baharat beef shish.

On the sweeter end, the venue’s ‘dessert mess’ is set to be a favourite with baklava gelato from Frankies Gelato, pistachio sand, strawberry, rosewater, and honey coco whip.

Group Beverage Manager Sean Duncan has curated the wine offering which will feature drops from Lebanese wineries that use Indigenous grape varieties from the Bekka Valley.

There will also be a line-up of signature cocktails, along with local beers and Egyptian tipple Stella Lager set to arrive in the coming months.

The Smoking Camel will be open daily from 5pm, and is located at 3/17 Lawson Street, Byron Bay.